With cans of tomatoes, good olive oil and garlic in the pantry, you can always make a simple, superb tomato sauce. You can vary this basic sauce by finishing it with different herbs, such as fresh basil, marjoram, parsley or thyme.

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large heavy saucepan over medium-low heat until warm. Add garlic and crushed red pepper; cook, stirring, until softened and fragrant but not colored, 30 to 60 seconds. Add tomatoes and mash with a potato masher. Bring to a simmer over medium-high heat. Reduce heat to medium and cook, uncovered, stirring and mashing occasionally, until thickened, 20 to 25 minutes. Season with salt and pepper.



Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition Facts

34 calories; 1.6 g total fat; 0.2 g saturated fat; 156 mg sodium. 202 mg potassium; 4.7 g carbohydrates; 1.4 g fiber; 3 g sugar; 0.8 g protein; 361 IU vitamin a iu; 7 mg vitamin c; 17 mg calcium; 1 mg iron;